Roasted Spring Vegetables
60 Min

Roasted Spring Vegetables

In this recipe, the cooking happens in 2 stages. The first roast for the root vegetables like turnips, sweet potatoes, radishes, and small local potatoes, happens slow and long, or until they are cooked to a golden-brown color and soft inside. The ajwain and the fenugreek leaves add a slightly bitter depth of flavor to the sweetness of the vegetables. Once they are done, we add light vegetables like asparagus or sugar snap peas and roast additionally just until they are cooked. Topped off with tangy amchur (dried green mango powder) and garnished with pomegranate seeds, these vegetables can take center stage with a crusty bread and a dipping sauce or can be a delicious side dish.
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Cook Time

60 Minutes



Step 1
Preheat the oven to 450°F. Peel if necessary and cut the vegetables into 1-inch chunks.
Step 2
Combine with ghee or olive oil, garlic, ajwain, fenugreek and salt. Spread on a baking sheet, cover tightly with foil, and bake for 20 minuets.
Step 3
Decrease the oven temperature to 300°F and bake the vegetables for another 15 to 20 minutes.
Step 4
Discard the bottom 2 to 3 inches of asparagus stems and cut the remaining into 2-inch spears. Spread over the roasted vegetables, cover with foil again and return the tray to the oven.
Step 5
After 5 minutes turn the oven off and leave the vegetables in the oven for another 10 to 12 minutes. Remove from oven, place on serving platter, and sprinkle with amchur and pomegranate seeds and serve.
4 cups hearty vegetables (such as carrots, turnips, sweet potato, or radishes)
1/3 cup melted ghee or olive oil
1 tablespoon minced garlic
1/2 teaspoon ajwain
1 tablespoon dried fenugreek leaves
2 teaspoons sea salt
1/2 bunch asparagus
1 tablespoon amchur
Pomegranate seeds for garnish
60 Min

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Whip up either of these recipes & serve the roasted spring vegetables on the side: voilà!